Beginnings of chicken stock-chicken carcasses from the freezer, carrots, onions and celery that are somewhat limp from the frig, salt and pepper to taste. Simmer for a few hours then strain through a small mess colander. Easy, but does take time. Freeze in quart containers. The stock is very rich so I add water when using in soups and sauces.

Holy cannoli! Total score! ??Le Creuset is the Rolls Royce of cookware. The one I'm saving for is $320 for 5 1/2 quart Dutch Oven. I know when I finally get it I will have it for LIFE! I'm stuck between the Ocean color and the Matte Yellow which is only at William Somoma. The color of butter is my favorite color in the world. Leaning toward yellow... It's a big decision for me. I take my cooking commitments seriously! Haha!